How to Make a Diamond Out of Fondant

Updated July 20, 2017

Fondant is a sugary, mouldable icing that has a consistency similar to clay. You can drape, shape and cut fondant to create beautiful decor for cakes. By covering cakes with fondant, you can create a smooth, silky finish. Decorating cakes with fondant shapes can add a special touch to the creation. Using special cutting tools or shaping the substance into a diamond with your hands, you can manipulate fondant into virtually any size of diamond.

Lightly cover the counter or other work surface with cornstarch. Cornstarch is essential to keep your fondant from sticking to the counter.

Roll out the fondant with a rolling pin. Fondant should be at room temperature so it will roll easily without breaking. Roll to 1/8 inch thickness.

Firmly press your diamond cookie cutter or fondant cutter into the fondant. Gently wiggle the cutter to cut through the fondant cleanly. You can also use a paring knife to cut out a diamond shape with the help of a ruler for an even design.

Gently remove the excess fondant surrounding your diamond shapes. Carefully cut away any pieces that may tear or ruin your shapes. Attach the diamond pieces to your cake by brushing a light layer of water on the back. The water acts like glue.

Cut or pinch off a piece of fondant approximately 2 inches by 4 inches. Roll the fondant between your hands to smooth out the texture. If the fondant begins to stick, sprinkle cornstarch onto it.

Use your fingers to pinch the edges of the fondant to shape it into a 3D diamond shape. To help you achieve an even edge, use the ruler as a guide for a straight side. Measure to ensure symmetry.

Attach your diamond shape to your cake by lightly brushing water on the piece with a pastry brush or your fingers.

Smooth out any cracks or wrinkles in the fondant by running your fingers over the problem areas. Apply a small amount of water if necessary.


Fondant will dry and crack easily so it is essential to work quickly.

Things You'll Need

  • Rolling pin
  • Cornstarch
  • Metal diamond cookie cutter
  • Small paring knife
  • Ruler
  • Pastry brush
  • Water
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About the Author

Lisa Gaytan-Berg has been a writer since the early 1990s. Based in western Canada, Gaytan-Berg's work has been published in "The Hinton Voice", as well as numerous websites and professional manuals. She specializes in business writing and columns. Gaytan-Berg holds a Bachelor of Arts in English literature from Redeemer University.